Sabine Caribbean Latino
Last inspected: Oct 17, 2025
95
Score
Sabine Caribbean Latino appears in inspection records nine times, starting in 2022. On Oct 17, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly two violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Among Delray Beach restaurants, the typical score is 71; Sabine Caribbean Latino is comfortably above that bar. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-10-17: Not repaired **Time Extended**
32-04-4
95
Oct 16, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... cooked pork 49F, cooked turkey 48F, cooked vegetables with meat 61F , spinach 58F in walk in cooler , cooler not capable maintain proper temperature . Per Cook food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 49F, cooked turkey 48F, cooked vegetables with meat 61F , spinach 58F in walk in cooler . Food not prepped or portion today , food being held more than 4 hours .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... cooked pork 49F, cooked turkey 48F, cooked vegetables with meat 61F , spinach 58F in walk in cooler , cooler not capable maintain proper temperature . Per Cook food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 49F, cooked turkey 48F, cooked vegetables with meat 61F , spinach 58F in walk in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all cooked food turkey, pork, vegetables with wrong date marked .
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
47
Apr 7, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken; (45F - Cold Holding)RawChicken; (42F - Cold Holding)Cooked pork; (42F)
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched neck then continued preparing food. Employee washed hands and changed gloves. **Corrected On-Site**
12A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of drinking water on shelf above Prep table. Employee discard drinking water **Corrected On-Site**
12B-07-4
Basic - Covered waste receptacle not provided in employee bathroom.
32-12-6
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
58
Nov 8, 2024
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
64
Mar 7, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
70
Nov 1, 2023
Complaint Full
No violations found.
100
Oct 31, 2023
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fish (126F - Hot Holding) being held in front line steam table. Operator states fish was cooked 1 hour ago. Instructed operator to reheat to 165°F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches on water heater located in bathroom in back right corner of kitchen, directly next to back door. Operator removed and started to clean and sanitize **Admin Complaint**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Tray stored in front line hand wash sink, operator removed **Corrected On-Site** **Warning**
31A-09-4
Basic - Accumulation of dead roaches in control devices. Observed 10 + dead roaches inside of control devices around water heater located in bathroom in back right corner of kitchen, directly next to back door. Operator removed and started to clean and sanitize **Admin Complaint**
35A-06-4
64
Mar 14, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked vegetables (64F - Cooling); pork (64F - Cooling). Items cooling overnight. Items discarded. See Stop Sale
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked vegetables (64F - Cooling); pork (64F - Cooling). Items cooling overnight. Items discarded. See Stop Sale
01B-02-5
Basic - Food stored on floor. At walk-in cooler, plantains stored on the floor. Item moved off of the floor **Corrected On-Site**
08B-38-4
70
Dec 12, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk-in cooler cooked pork 50°F cold Holding, cooked chicken 50°F cold Holding, Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved products to walk-in freezer **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table Cooked noodles 125°F hot Holding, cooked fish 120°F hot Holding, cooked pork 120°F hot Holding, Per operator products cooked and transferred to steam table for hot Holding for approximately 45 minutes . Operator moved products to oven for reheating to 165°+**Corrective Action Taken** **Corrective Action Taken**
03B-01-6
High Priority - Nonfood-grade bags(thank you to go bags) used in direct contact with food.( raw pork, raw fish, raw chicken) inside walk-in freezer. Operator removed from nonfood grade bags **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On employee bathroom. Operator provided **Corrected On-Site**
31B-02-4
58
Frequently Asked Questions
When was Sabine Caribbean Latino last inspected?
The most recent health inspection at Sabine Caribbean Latino on file is from Oct 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Sabine Caribbean Latino?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sabine Caribbean Latino.
How does Sabine Caribbean Latino compare to other restaurants in Delray Beach?
Sabine Caribbean Latino most recently scored 95 out of 100, which is higher than the Delray Beach average of 71.
Has Sabine Caribbean Latino's inspection record improved over time?
No. Recent inspections at Sabine Caribbean Latino have averaged around five violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Sabine Caribbean Latino means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sabine Caribbean Latino inspected?
Based on the inspection history on file, Sabine Caribbean Latino is inspected around three times per year on average.
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